Okonomiyaki is Japanese pancake made of eggs & flour mixed with few veggies, noodles & topped with a special sauce to complete the recipe. The name okonomiyaki means "As you like it" or "What to like it" & sure you can literally add anything you like. I have seen few recipe which kept on adding & adding lot of layers to this pancake.
Okonomiyaki pancakes are topped with a special sauce named as Okonomiyaki sauce. But to customize it I followed the recipe below I mentioned & customized it to our taste buds. me & hubby like spicy things, so I added some sriracha sauce to kick some heat {Though it wasn't enough for us :)}. Try these breakfast pancakes, sure you will love them.
Adapted from here.
Prep Time-10mins | Cook Time-15mins | Serves-4large pancakes
Ingredients
4Eggs
1/4Cup wheat flour {replace with all-purpose flour}
1Cup shredded cabbage
2Carrots grated
2Scallions chopped
1Tsp salt
2Tbs oil
Okonomiyaki Sauce {Not the traditional sauce}
1Tsp soy sauce
1Tbs tomato ketchup
1Tbs mayonnaise
1Tbs dijon mustard
2Tbs sriracha sauce
1Tsp honey
- Mix in all the above ingredients & keep aside. Adjust the flavors if needed.
Garnish
Few scallions chopped
Few sesame seeds
Directions
- In a bowl whisk eggs & wheat flour to a smooth paste.
- To that bowl mix in cabbage, carrot, scallions & salt.
- Heat a non-stick pan with little oil & pour in the batter in to a circle form.
- Cook it completely on one side, till it is slightly brown & liquid on top of pancake is vanished. Then flip it to the other side.
- Cook for few seconds or till it goes to light brown in color.
- Remove it from pan & repeat the same with rest of the batter.
- Lay a pancake in a plate & top it with okonomiyaki sauce along with scallions & sesame seeds.
Note
- Batter is thick & easy to handle.
- Traditional okonomiyaki sauce consists of worcestershire sauce & it's not vegetarian. So I made this my own version of sauce.
- You can add in your choice of vegetables apart from the one's I added.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Irish Soda Bread is a instant bread, made using baking soda & butter milk as raising agents. You don't use yeast & also don't have to wait for hours for the bread to raise again & again.
Buttermilk is one of the main ingredients in this bread & I replaced it with yogurt as I didn't have buttermilk readily available. They came out perfectly puffed up even when I have used yogurt. Maybe it's the active cultures that are same in both yogurt & buttermilk, which are working the same way.
I made Irish soda bread buns instead of a whole bread for my serving convenience, you can make it as a whole bread & the recipe remains the same. You can add in few dry nuts, choco chips or any other of your choice by mix & matching them or as solo hero's in this recipes.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
Adapted from here.
Prep Time-10mins | Bake Time-30mins | Serves-8buns
Ingredients
2Cups all purpose flour + 3Tbs flour for dusting
1Tsp baking powder
1Tsp baking soda
1/2Tsp salt
3Tbs brown sugar
1/2Cup raisins
1/2Cup solid butter
1Egg
3/4Cup butter milk
Directions
- Pre-heat oven @350degrees & brush a muffin pan with butter.
- In a big bowl sift flour, baking powder & soda. To that add salt & brown sugar.
- Chop butter in to small pieces & add it to the flour bowl.
- In another small bowl whisk egg & buttermilk.
- Add the egg mixture to flour bowl & mix it well. Fold raisins in to the dough.
- Dust the plain surface with flour & place the dough & form a ball of dough.
- Divide dough into 8 equal size buns or as many you like.
- Arrange the buns in muffin pan & brush them with little melted butter on top.
- Bake them @350degrees for 30mins or as needed.
- Once you see the brown crust & after a tooth pick comes out clean, remove the pan from oven.
- Allow them to cool & serve them with butter or your choice of jam.
Note
- Don't use melted butter in this recipe. Using melted butter increases the wetness in the recipe & that turns the dough too sticky.
- You can bake this dough as one big bread if you want. For that layer a pan with parchment paper & place the round shaped dough on it. Make a slit in a cross shape on top of the bread & bake it as mentioned above.
- Baking time changes from oven to oven. Adjust the time as needed.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Iced Milk Tea is a refreshing drink for hot summer evenings. This Hong Kong style iced tea consists of sweeten condensed milk, which adds a sweetness & flavors the drink. For this recipe I used flavored tea bags & I believe they added much more flavor to this tea.
Adapted from here.
Serves-1Cup of tea
Ingredients
2Tea bags {Tazo Chai}
1Cup water
3Tbs condensed milk
Few ice cubes
Directions
- Bring water to boil & switch off heat.
- Add in the tea bags & leave them for few minutes.
- In a glass take tea & 3tbs condensed milk. Mix & taste if the sugar is perfect.
- Top with ice & enjoy the drink.
Note
- I used Tazo chai tea bags. It is a tea with spice mix. Felt very refreshing.
- You can replace Tazo chai tea with your choice of tea.
- This is not a strong tea. You can add 1more tea bag for a stronger flavor.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Bora curry / Long beans curry is a traditional Guyanese curry. The making of this curry is very close to Indian style of cooking. The spices used in this are very much available is any Indian household. This is a easy to make dish. This curry is perfectly spicy & very tempting.To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
Adapted from here.
Prep Time-10mins | Cook Time-20mins | Serves-3people
Ingredients
2Cups long beans
1Medium onion chopped
1Potato chopped to bite size pieces
1Medium tomato chopped
2Garlic cloves sliced
1Tsp red chili powder / Paparika {adjust as needed}
1Tsp garam masala
1/4Tsp turmeric
1Tsp coriander powder
2Tbs water
Salt to taste
2Tbs coconut oil or oil of your choice
Directions
- Heat pan with oil. To that add garlic & onions, fry them till onions are translucent.
- Meanwhile in a bowl take chili powder, garam masala powder, coriander powder, salt, turmeric & water.
Mix them to a smooth paste.
- Once onions are translucent add tomatoes, potato & long beans to pan.
- Give a nice stir & add the masala paste to pan. Stir once more & close with lid.
- Cook with a lid on until potatoes are done well.
- Adjust salt & chili powder if needed & switch off heat.
- Serve warm with rice or roti.
Note
- You can 1/2Cup coconut milk to the curry, while adding veggies to the pan.
- You can also garnish with coriander at the end for an added flavor.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Friands are mini French cakes. They are small & tempting little cakes, which just melts in your mouth. The basic recipe requires almond flour but when I saw the recipe with pecan & coconut flour, I decided giving it a try as I love coconut & my hubby likes pecans.
Friands are generally backed in a Friand pan, which are sold in the market, but I went a head using a mini cake pan in making this cakes. Topping them with raspberries added a tangy bite to the cake.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
Adapted from here.
Prep Time-20mins | Cook Time-20mins | Yields-9Friands
Ingredients
65g or 2/3Cup pecans
20g or 1/2Cup desiccated dry coconut
4Egg whites
1Cup icing sugar
1/2Cup flour
120g / 1/2Cup butter @room temperature
1/2Cup frozen raspberries
1Tbs icing sugar for dusting
2Tbs flour for dusting
1Tbs butter for brushing the pan
Directions
- Pre heat oven @350degree. Butter the muffin pan or a mini cake pan or Friand pan if you have. Dust it with flour & keep aside.
- Grind pecans & coconut to a smooth flour.
- In another bowl light whisk eggs & keep aside.
- In a large bowl mix pecan & coconut flour, egg white, butter, sugar & flour.
- Mix them well till they are blended well.
- Scoop up the batter & fill in the pan wholes to the top.
- Now top the batter with raspberries.
- Bake @350degrees for 15mins to 20mins or until the tooth picks comes out clean.
- Once they are done, remove them from oven & cool them down on a counter top.
- Dust Friands with icing sugar & serve them warm.
Note
- You can replace pecan & coconut flour with almond flour.
- Raspberries can be replaced by blueberries, strawberries or any other fruit you like.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Atakilt Wat or Ethiopian cabbage curry is a mildly spiced curry which perfectly goes with rice & chapati or roti. This is a simple dish for busy days. If you have a hatred towards cabbage just like me, then this is one of the comforting recipes you would love & want to try out.
Atakilt Wat is basically served with injera, which is a spongy fermented bread with a unique texture to it. I served it with rice & a dollop of ghee. This curry can be customized easily according to your taste buds. Garnishing with cilantro adds a delectable flavor to the curry.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
Adapted from here
Prep Time-10mins | Cook time-20mins | Serves-3people
Ingredients
3Cups chopped cabbage
1Onion chopped
1Tsp chopped ginger
2Garlic cloves finely chopped
3Carrots chopped
1Big potato cut in to cubes
1Tsp cumin powder / jeera powder
2Tsp black pepper / Red chili powder
1/2 Tsp turmeric
Salt to taste
2Tbs oil
Directions
- Heat pan with oil & to that add chopped onions. Fry them till they are translucent on low heat & it might 3mins to 4mins.
- To onions add garlic & ginger. Fry them for seconds.
- Add carrots & potatoes to pan along with turmeric & salt. Close pan with lid & cook till they are done.
- Add cabbage to pan, along with jeera powder & mix them well. Close pan with lid & cook for 4mins & check if the cabbage is done.
- Once the cabbage is cooked add black pepper & give a final stir. Adjust salt if needed & switch off heat.
Note
- If you are adding red chili powder, then add it along with jeera powder.
- Garnish with cilantro for a added flavor.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Ebelskiver are Danish cute little puffed pancakes, which are made using a special pan to get their shape. This pancakes can be served as breakfast, dessert or also as a snack. You can serve them with jam's, flavored butter or can top with any of your favorite fruits along with dried nuts.
The basic recipe of ebelskiver, which I got from a cookbook included eggs in it. I tried replacing eggs & it worked out fine in this dish. The ebelskiver is very similar to paniyaram pan you get in India. Here I'm sharing a eggless version of these delicious pancakes you will love.
Adapted from a cookbook.
Prep Time-10mins | Cook Time-10mins | Yields-18ebelskivers
Ingredients
1Cup All-purpose flour
3Tbs sugar
Pinch of salt
1/2Tsp baking soda
1/2Tsp baking powder
1/2Cup yogurt
1Cup milk
1Tsp apple cider vinegar
1/2Tsp cinnamon powder
2Tbs butter
Topping
Few chopped almonds
2Tbs honey
Directions
- In a bowl sieve flour, baking soda, baking powder & cinnamon powder.
- In another bowl whisk sugar , salt, yogurt, milk & apple cider vinegar until sugar dissolves completely.
- Now mix in dry ingredients with the wet ones.
- Meanwhile heat the Ebelskiver pan. Rub the pancake holes with butter.
- Fill in the holes with batter completely. Allow the batter to cook. You can see a crust formed & the edges are well done.
- Now use a skewer & turn them to the other side. Allow them to cook completely on other side too.
- Now repeat the same with left over batter.
- while serving top the ebelskiver with honey & almonds. Serve them warm.
Note
- If you are adding eggs, then omit apple cider vinegar from the recipe.
- Adjust the sugar if you want it to be on sweeter side.
- Topping can be any of your choice.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Pebre Sauce is Chilean Chili Sauce which can be topped on bread, can be used as a rub for meat or can be served as a dip along with tortilla chips. The word pebre means pepper & you can add any type of pepper of your choice in making this dish. You don't have to grind but for a perfect chunky structure I preferred using a food processor in making this sauce. I loved this sauce as a dip along with tortilla chips.
Adapted from here
Prep Time-10mins | Serves-2People
Ingredients
2Cups of cilantro
1Small onion chopped
1Roma tomato chopped
1Garlic clove chopped
1/2Tbs red wine vinegar
1Tbs avocado oil/olive oil
1Tbs chili sauce {used sriracha} {Adjust as needed}
Salt to taste
Directions
- Wash & pat dry cilantro. Separate leaves from stems.
- In a food processor crush cilantro & vinegar to a chunky consistency. Transfer it to a bowl.
- Next add chopped onions & garlic to food processor & grind to chunky bites. Transfer it to cilantro bowl.
- Now grind tomatoes to chunky bites & add them to the cilantro onion bowl.
- Now add chili sauce, salt & oil to bowl. Mix them well.
- Adjust the taste {salt & chili sauce} if needed.
- Chill it & serve or serve it right away.
Note
- Add another 1/2tbs of red wine vinegar if you want to. 1/2Tbs was just fine to me.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Tarator is a Bulgarian yogurt soup. The basic ingredients include yogurt, cucumber & garlic. This is cold soup is slightly thicker & can be made instantly in no time.
Tarator tasted just like cucumber raita, which accompanies with pulao, biryani & similar rice items.
The only difference is you add garlic & oil to flavor it up. Using cold yogurt & water in making this soup reduces the refrigeration time very much.
Adapted from here.
Prep Time-10mins | Serves-2people
Ingredients
1Cup thick yogurt {cold}
1/2Cup water {cold}
1/2Cup finely chopped cucumber
2Garlic cloves finely chopped
1Tbs walnut pieces
2Tbs chopped dill
1Tsp olive oil
Salt to taste
Directions
- In a bowl add chopped cucumber, garlic salt, dill, walnuts, oil & salt.
- Add in yogurt & water. Mix them well. Adjust salt if needed.
- Refrigerate it for some time. Serve chill.
Note
- Adjust water as needed. You don't want to make it too watery.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
